When I buy it in bulk at the Whole foods eporium I put a tiny bit on my finger and taste it. If it isn't to hot I buy it. Sometimes it is very bland so I give it a pass. Each time I go to the bulk store the paprika is a little different than the last time. They have paprika and Hungarian paprika , most times I cannot even tell the difference sometimes one or the other tastes better to me. It is not an exact science....

as Mikey states is from bells-I have spanish, a little spice'er than our store bought-than theres hungarian-which is hotter or sweeter depends on what u buy-there is a Big difference in the amount u need to use and flavor.

Spanish Smoked Sweet Paprika ia also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes. Anyone from Spain swears by this paprika, and its flavor is essential for authentic Spanish cooking. The peppers are dried, slowly over an oak burning fire for several weeks. The result is a sweet, cool, smokey flavor. Popular for dishes such as gratin of leafy greens and crispy potatoes, fish dishes, spinach and chickpea stew or bean dishes. A great way to add a smokey flavor with no heat.
Half-sharp Hungarian paprika is a spicier, hotter version of Hungarian sweet paprika.
This paprika is ground from a hotter variety of paprika pepper known as feldes medium sharp. Imagine the flavor of a red bell pepper crossed with the heat of a fiery little cayenne pepper. This paprika is good for those who like paprika flavor, but want a little more zip to their seasoning. It's great in spinach and chickpea stew or bean dishes. Use it anywhere you usually use sweet paprika, but beware it does pack a punch in large doses.

Hungarian is usually agreed upon as being the best. Spanish follows close behind. The irony is that paprika was originally taken from Spain to Hungary. Hungary now has the honors of growing/producing the best. I use Smoked Spanish and Hungarian. The best taste test is to warm it up before tasting, that's when the best flavor comes around. It's all good my friend.

I grow most of my own herbs, peppers for drying and grinding etc. but have never grown or processed paprika...I use quite a bit of the smoked spanish paprika (buy it by the pound from Penzeys!). I would love to do my own next yr...what are the best varieties for paprika, how long do you smoke and what wood is best?

I just got my shipment of spices yesterday from penzey's.I have never tried there spices but they look and smell great.I too would like to try to make my own paprika.I think I will give it a go this coming summer and plant some Garnett's.

I have seen the differant paprikas but I can onlt fine the spanish grown product and I'm looking for the hungerian paprika for I hear thats it alittle spicey and I like to put in a litle spice into my food.

I will be sure to add the no salt mixes to my next order. For those of you that haven't experienced the difference between really fresh spices from a source such as Penzeys you REALLY should give it a try... comparing Penzeys to grocery store spices is like comparing McRiblets to anyone on this sites slow smoked ribs... just really no comparison!

Now let me get this straight, someone grows Paprika? I thought everyone said it was made from bell peppers......do they grow a special bell pepper that is just used for making Paprika ? Probably just a slip on words.....I tend to confuse very easily these daze !!!